Pie: A Global History

Janet Clarkson

In writing a whole book about pies, Janet Clarkson hopes to redress what she feels is a glaring omission from culinary history. "Pie" explores the development of this most esteemed article of food, from its purely pragmatic (and no doubt somewhat ugly) beginnings in ancient history, to its present elevation as the highest expression of culinary art. Clarkson does not shy away from the seamier side of the story, nor does she neglect the symbolic role of the pie, its commercial applications or its many international variations. The book touches upon the pie's nutritional value and its cultural significance - and it even has some fun with linguistics. This book is intended not just to relate a dry factual history of the pie, but to celebrate its very existence.